Healthy Green Chili Potato Gratin Food

POTATO-GREEN CHILE GRATIN

Steps:

• Preheat oven to 375°F.
• Lay chiles on their sides on rack of a gas burner and turn flame on high. (Or put chiles on rack of broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer chiles to a bowl and let stand, covered, 15 minutes.
• Rub skins off chiles with paper towels and discard stems and seeds (if desired, devein to further reduce heat).
• Bring cream with garlic just to a simmer and remove from heat. Peel potatoes and cut crosswise into 3/4-inch-thick slices using mandoline.
• Arrange one fourth of potatoes evenly in bottom of a well-buttered 2-quart shallow baking dish, overlapping them slightly, and sprinkle with salt to taste and one fourth of chiles. Make 3 more layers in same manner. Remove garlic from cream and pour cream over potatoes. Cover dish with foil and bake in lower third of oven 45 minutes. Remove foil and bake until gratin is golden brown on top and bubbling, about 30 minutes more. Cool slightly before serving.

AU GRATIN POTATOES WITH GREEN CHILES

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook for 2-3 minutes. Drain and pat dry; set aside., In a large saucepan, saute onion in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the broth, milk and cream. Bring to a boil; cook and stir for 2-3 minutes or until thickened. , Stir in the chilies, cheddar cheese, Swiss cheese, 1/2 cup Parmesan cheese, mustard, garlic powder, pepper sauce and nutmeg until cheese is melted. , In a greased 13x9-in. baking dish, arrange half of the potatoes and cheese sauce. Repeat (dish will be full)., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.

HEALTHIER CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1-quart baking dish.
• Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes. Season with salt and pepper.
• Melt butter over medium heat in a saucepan. Mix in flour and salt, stirring constantly with a whisk, for one minute. Stir in milk. Cook until mixture has thickened. Add Cheddar cheese and continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over potatoes and cover dish with aluminum foil.
• Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.

HEALTHY GREEN CHILI & POTATO GRATIN

Steps:

• In a large bowl toss together the potatoes, onions, green chilis, garlic, salt, pepper, thyme, flour, and cumin. Add pieces of the cream cheese, and stir until well incorporated.
• Fill a casserole dish (coated with non-stick spray) or several small ones with the potato mixture. Pour the milk over the mixture to evenly cover the potatoes.
• Mix together the panko crumbs and cheese.
• Top the potato gratin(s) with a sprinkle of the panko/cheese mixture. Cover with foil.
• Bake in a 375 degree oven for 1 hour. Uncover and bake for another 30 minutes, until gratin is bubbling and top is golden brown.
• I made these last week in small tins and made great left-overs to take camping. I replaced the green chilis for broccoli however in my son's portion.

POTATO, GREEN PEPPER, & TOMATO GRATIN

Steps:

• Preheat oven to 350 degrees.
• Grease the sides and bottom of a 9x13 inch baking dish.
• Arrange 1/3 of the Potatoes in the baking dish.
• Top the Potatoes with 1/3 of the sliced Green Peppers.
• Top the Green Peppers with 1/3 of the sliced Tomatoes.
• Mix the melted Butter with the Olive Oil.
• Drizzle 1/3 of the Butter, Olive Oil mixture over vegetables.
• Season with 1/3 of the salt and pepper.
• Repeat steps 3-7 until all of the ingredients are used up.
• Bake 1 1/4 hour or until tender, golden brown and bubbly.

SCALLOPED POTATOES WITH GREEN CHILES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a round, glass pie pan with olive oil cooking spray.
• Slice the potatoes finely using a mandoline and set aside.
• Empty both cans of green chiles into a bowl and pulse with an immersion blender. Mix in cream and butter; season with salt and pepper.
• Layer the bottom of the prepared pan with potatoes and spoon over some of the cream mixture. Continue layering until you are out of potatoes. Pour the remaining cream mixture over the top.
• Bake in the preheated oven until tortilla is set, about 1 hour and 15 minutes. Let cool, slice, and serve.